Mama Lorraine's Kitchen
Chicken Rice Soup
Broth:
- 1 broiler-fryer 2 lb. chicken + a few extra chicken breasts
- 5 cups water (over 8 c.)
- 1 onion, quartered
- 1 bay leaf
- 6 sprigs parsley
Place chicken in water in very large pot. Add rest of ingredients. Cover and cook 1 hour or until chicken is tender. Strain over bowl to remove solids from broth. Return broth to pot. Reserve chicken in a bowl for adding later.
Soup:
- 2 1-pound cans tomatoes: can be Italian style, stewed tomatoes or regular tomatoes (sometimes I find a slightly larger size can)
- 1 15 ounce can Hunt's tomato sauce
- 1 tablespoon salt (I use none)
- 1 large onion - 1 cup
- ½ teaspoon pepper
- 3 or 4 Idaho potatoes, diced
- 2 envelopes instant chicken broth
- 1 cup diced carrots
- ¾ cup uncooked rice
- 1 green pepper, diced (or 1 c.)
While chicken is cooking, prepare vegetables. Add tomatoes, potatoes, onion, green pepper, carrots, rice, salt, pepper, and instant chicken broth to large pot containing broth. Bring to a boil, then simmer, covered, for 30 -45 minutes. When chicken is cool enough to handle, skin and bone and cut meat into pieces - approximately 3 cups of chicken meat. Add to soup for the last 15 minutes. Cook until vegetables and rice are tender. Large recipe so some can go into freezer. Makes at least 12 one cup servings. Freezes well, but may have to add a few tablespoons tomato sauce for flavor when reheating.
Shortcuts: Buy 2 32-ounce boxes (or cans) of high-quality broth or chicken stock with lowest sodium, enough for a large pot. Use carrots sold already peeled and then just dice. Can use all frozen chicken breasts instead of whole chicken.
|
